Saturday, April 28, 2012

CHEMICAL SUBSTANCES AS A FOOD preservatives

Many
chemicals that can kill microbes or prevent their growth, but most of
these materials are not permitted to be used in food interfere with
human health reasons. Some
chemicals are allowed in small amounts of sodium benzoate, sorbic acid,
sodium or potassium propionate, ethyl format, sulfur oxides, etc..Preservative commonly used to preserve food that has perishable nature. This material can inhibit or slow down the process of fermentation, acidification or degradation caused by microbes. The use of preservatives in food should be just fine jnis and dose. A preservative may be effective for treating certain foodstuffs, but not effective for other types.In the U.S. agency the FDA (Food and Drug Administration) regulates the use of chemicals for food preservatives. Use of chemicals as preservatives must comply with FDA regulations. Some
of the antibiotics used in food preservation such as penicillin,
tetracycline chlorine, oxy tetracycline, bacitrasin and subtilin. In the U.S. chlorine oxy tetracycline and tetracycline permitted preservative FDA for uncooked chicken meat. In
the U.S. there are no antibiotics are permitted directly as a food
preservative, but antibiotics are allowed to be added in animal feed.KarbokdioksidaCarbon dioxide can be used as a preservative for meat and meat products because it has a bacteriostatic effect and fungistatik. Carbon dioxide inhibits the growth of some anaerobic bacteria, yeasts and fungi. Facultative bacteria can also be inhibited by CO2 while the lactic acid bacteria and anaerobic bacteria is not affected by CO2. The maximum concentration used was 25%.OzoneOzone is a substance contained bactericidal to microorganisms contained in air or in liquids. Aerobic microorganisms are relatively more resistant to ozone than bacteria and facultative anaerobic. The lower the storage temperature, the greater the effectiveness of ozone. Ozone is very toxic because it increases oxidative ransiditas developments such as ultra violet rays.Food sterilization process is generally still use heat or high temperatures that can damage the material. What looks beautiful on the surface may not be pretty well what is in it. That
may be the right phrase to describe the fruits or vegetables that look
fresh with a bright color but not necessarily a positive effect on
health. Let's say tomato. The fruit of this one always seems to look fresh with a reddish orange color. However, tomatoes are not necessarily safe. So that always a good tomato growers often spray pesticides. Pests that farmers feared it could not damage the tomatoes. However,
the nature of the pesticides that can not be cleaned by the water will
actually cause negative effects for those who eat them. Then, how to resolve the issue? What
assurances can be held by consumers of fruits and vegetables that they
eat food safe from harmful substances such as pesticides?Currently, it has been dikembankan a preservative tool by using ozone. This
tool is in addition to clean pesticides are also able to ward off
bacteria or viruses carried in the process of preserving vegetables and
fruits. Basically,
any food can be contaminated with bacteria or virus after a long
process, starting from the sorting of raw materials, the process of
cooking, storage, cleanliness of the place of processing, and
transportation. However,
the sterilization process in the food industry are still largely
revolves around the use of heat or high temperatures, which in some
manufacturing processes can damage the material. Has found a technological tool that uses ozone ozone sterilization process using ozone-containing water. According to the research, technology can be utilized as an alternative ozone safe food preservative. This technology could replace the often used dealer formalin. Ozone technology that was developed using the method of sterilization processing using berozon water. Ozone
is active oxygen species that have oxidation potential 2.07 V, higher
than the chlorine that has only 1.36 V. The oxidation potential With a high oxidation potential, ozone can be used to kill bacteria, remove color, odor, and describes organic compounds. "The surplus compared to formaldehyde, ozone directly into oxygen. There is no substance left in the food, "he said. The tool is designed with a simple. Fruit or vegetables put in a glass box and then sprayed with water berozon. Long washing this way is only about 15 minutes. After washing, the ozone will react to preserve vegetables or fruits such as tomatoes for three weeks. Preservation is not going to change the color and nutrient content. Because, ozonnya own content will be lost by evaporation. Therefore,
if there are drinks berozon then that means instead of foods that
contain ozone but the drink was made by using ozone. Unfortunately, until now this technology can not be used for processed foods such as tofu or meatballs. Because, the character of ozone on processed foods will react with the preparation beforehand. So far, the raw materials that have been tested are tomatoes, peppers, chilies, and some types of vegetables. This tool has been used in plantations Lembang and Pangalengan. The use of such technology could reduce production costs. Now, the tool used is still very simple. However,
in the near future, the design tools will be enlarged so that it can be
used for the production of vegetables and fruits in large quantities. Where elongated shape, like the machines in the factory. Then the tomatoes will go in and sprayed water berozon.This technology is also great to use for preservation of fish and processed foods without. But for fish preservation at the farm level will be difficult. So far, fishermen using preservation by using ice. "As to the sea, the ice was already melted," he said. For that, so far is still used for pickling vegetables and fruits. Households can have those tools. If making your own then it will only remove one third of the market price of Rp 20 million per unit. Ozone from oxygen is incorporated into the electricity went out ozone (O3). If the sun would hit ozone into oxygen again. To be able to kill bacteria only need 0.1 grams of ozone. While these tools once production can produce 20 liters of water or to 30 kg of tomatoes. Iktisar: a. Until now this technology can not be used for processed foods such as tofu or meatballs. Because, the character of ozone on processed foods will react with the preparation beforehand. b. So far, the raw materials that have been tested are tomatoes, peppers, chilies, and some types of vegetables.AcidMicrobes are sensitive to acid because it can cause bacterial protein denaturation. Acid produced by microbes during fermentation one would normally inhibit the proliferation of other microbes. Therefore, the fermentation can be used to preserve food in a way against proteolytic bacteria or other spoilage bacteria.Acids in food can be produced by adding acid-forming cultures, or directly adding citric acid or phosphoric acid. Some foods such as tomatoes, orange juice and apples contain acids that each has a different effect as a preservative. This is influenced by differences in the degree of acidity (pH). Acid combined with the heat will cause the heat is more effective against microbes. Because the pH contributes to the inhibition of microbial growth of spoilage, then divided by the level of acidity:food low acidity (high pH) with a pH above 4.5foodstuffs having acidic pH of 4.0 to 4.5high acidic foods (low pH) has a pH below 4.0Microbes
berspora generally can not live and breed in the lower pH of 4.0 and
microbes such as Clostridium botulinum berspora can not live at a pH
lower than 4.6.Acid for a preservative commonly used include:benzoic
acid (in the form of acid, potassium salt or sodium benzoate), which is
the material used to preserve soft drinks and soy sauce (600 mg / kg)
and juice, tomato sauce, chili sauce, jam, jelly, sweets and other foods
that ( 1 g / kg).Propionate
(in the form of acid, potassium salt or sodium propionate) is a
preservative for bread (2 g / kg) and processed cheese (3 g / kg).Nitrite
and nitrate (in the form of sodium or potassium nitrite and nitrate) is
a preservative for processed meats such as sausage (125 mg nitrite / kg
or 500 mg nitrate / kg), canned corned (50 mg nitrite / kg) or cheese
(50 mg nitrate / kg)Sorbate
(in the form of potassium salts or calcium sorbate) is a preservative
for margarine, fruit juice concentrates and cheese (1 g / kg).Sulfite
(in the form of potassium salt or sodium bisulfite or metabisulfite) is
a preservative for French fries (500 mg / kg), frozen shrimp (100 mg /
kg) and pineapple juice concentrates (500 mg / kg).At
this time there are still many who are prohibited from use of
preservatives and harmful to health such as borax and formaldehyde. Borax
is widely used for meatballs, wet noodles, oisang molen, kemoer,
domestic poultry, dumplings, rice cake, rice cake and dumpling. Besides aiming to preserve foods can also make a more supple texture and improve its appearance. However, borax is harmful to health, is antiseptic, bacteriostatic, fungistatik. Formalin is also widely misused to preserve tofu and wet noodle. Formalin
is actually a material to preserve the bodies and organs of the body
and are harmful to health is therefore in the regulation of the Minister
of Health Decree No. formalin 722/Menkes/Per/IX/88 is one of the
prohibited materials are used as BTP (Food Additives).SugarSweet taste, like the salty taste, a flavor that is very well known. Mainly
due to the sweetness of sugar, which is a type of soluble carbohydrate
(in water) are small, found in fruits, plants and other natural
products. Common
sugars are fructose (levulose, fruit sugar), maltose (malt sugar),
lactose (milk sugar), glucose (dextrose) and saccharose (sucrose,
ordinary table sugar we know). Saccharose is mainly used in processed foods. This can be obtained from sugar cane or from bit.Sugar
is not only used in food because it tastes sweet, but also because of
the reactions that occur during heating; of caramel and Maillard
products. Caramel is obtained from heating sugars directly without any additional materials or water. The resulting caramel brown to black and has a delicious flavor. Maillard products resulting from heating sugars and protein. This
is a very complex reaction, producing a variety of distinctive flavors
like flavor breads, cookies, popcorn, fried meat, etc..Sugar can bind water efficiently. Therefore
the addition of sugar into a product will give the effect of
preservation because water is no longer available for the growth of
spoilage organisms. Preservation of fruits or other products with sugar (like butter) or honey has been practiced for over 2000 years.Sugar is an important part of the basis on a variety of processed foods. Sugarless gum will lose its volume by 60%, while the various types of cake will lose 15-30% in volume in the absence of sugar.Sucrose
in foodstuffs other than as a sweetener also serves as forming the
texture, taste, and forming as a substrate for fermentation processes. Sucrose as a sweetener to enhance consumer acceptance by masking the unpleasant taste. In addition sikrosa also strengthen the food tastes as it balances the taste sour, bitter and salty. As
a preservative of sucrose can reduce the value of relative balance and
increased osmotic pressure by binding free water so that there can not
be used by microbial spoilage. At
a concentration of 30% sucrose can inhibit the enzyme ascorbate oxidase
activity and the concentration of 50% will inhibit the enzyme activity
of catalase.Some
microbes can grow on osmofilik concentrated sugar solution, for example
Zygosacharomyces and Sacharomyces can grow and cause damage to the
honey which has a sugar concentration of 70-80%. Sugar
is used in high concentrations above 45% can prevent microbial growth,
so it can be used as a preservative, but the high sugared food products
tend to be damaged by heat. When
the microbes in a concentrated sugar solution, the water penetrates the
cell membrane and flows out into the sugar solution. This is known as osmosis and events in this state have plasmolisis and inhibited microbial breeding.Sugar ChemistrySugar
is chemically similar to carbohydrates, but generally refers to the
understanding of sugar carbohydrates that taste sweet, small, and can
dissolve. The word sugar is generally used as a synonym for saccharose (sucrose). In this section refers to the notion of sugar carbohydrates that taste sweet, small, soluble (in water).Sweetness usually found in plants is mainly caused by three types of sugar, ie saccharose, fructose and glucose. These sugars are individually or in mixtures with one another. Honey
is a solution consisting of glucose, fructose and saccharose in water,
with a composition of about 80% sugar and 20% water. Highly dependent on the actual composition of plant origin. In
brewing, starch (carbohydrate that is not a big sweet) of the grains
split into smaller carbohydrates, one of them is malt sugar (maltose),
which has a slightly sweet taste.SaltSalt (NaCl) used in the food industry banya. Low salt concentration serves as a shaper of taste, whereas in high enough concentrations can act as a preservative. The salt is ionized and attracted a number of water molecules, this event is called ion hydration. If the greater the salt concentration, the more hydrated ions and water molecules are trapped, resulting in decreased food Aw. Interesting
activity in the salt water is closely related to plasmolisis events,
where the water will move from a low salt concentration to high salt
concentrations due to the osmotic pressure difference.Pickling salt effect (NaCl) as a preservative Cl ionic strength, oxidation and reduction reactions enzymatis. Na
Cl solubility in water causes the O2 solubility in water decreases,
causing denaturation of the protein so that enzyme activity is reduced. Provision of salt as much as 3% in the immersion will affect the fruit tissue. Salt acts as a selective inhibitor of certain pollutants on microorganisms. It
also serves to remove the sap, improve taste and reduce the solubility
of oxygen in the water, so the fruit will always look fresh.Effect
of salt as a preservative is high so that the nature osmotiknya
membaran solve microbial cells, the nature of proteolytic enzymes
hidroskopisnya and inhibits the activity of the dissociated ions Cl. When
microorganisms are placed in concentrated salt solution (30-40%), then
the water will come out in the cell by osmosis and the cells undergo
plasmolisis and will be hampered in breeding.Microorganisms have different tolerance to the osmotic pressure of sugar or salt solution. Yeasts
and molds are more tolerant than bacteria, yeasts and molds that are
often found on foods that have high levels of sugar and salt which is
inhibited bacterial growth, such as the candied fruit, dried fish or
dried meat.Salt is very often associated with high blood pressure. Salt we mean here salt (Sodium Chloride (NaCl) or Sodium Chloride). Physician
is always recommended to reduce salt intake in people who suffer from
high blood pressure, what more if they are old enough information.Sodium or Sodium is a mineral that is vital to maintain osmotic balance or balance the flow of fluid in the body. Blood containing 0.9 percent NaCl. We
need approximately 200-500 milligrams of sodium each day to keep the
salt levels in the blood remains normal to keep the body healthy. Sodium is also very important for muscle and nerve function.Sodium
deficiency is often associated with various health problems such as
muscle cramps (cramping), limp, and often feeling tired (fatigue), loss
of appetite, decreased memory, decreased resistance to infection, wound
difficult to heal, visual disturbances, unhealthy hair and split ends, and the formation of white patches on the nail. However, salt intake should not be excessive. Healthy people are advised not to consume more sodium than 2,400 milligrams per day. This is equivalent to 6 grams of NaCl or about one teaspoon of salt. Excessive salt intake can be fatal. Sodium works in the body to retain water, so that the circulating blood volume will increase.Increased blood volume will increase the pressure experienced by the walls of blood vessels. This is called hypertension or high blood pressure. High blood pressure can affect the health area. He can cause a heart disorder, stroke, and so forth. Excess
salt in the body can also cause swelling of body parts, such as
swelling of the leg in pregnant women, and can also lead to obesity
because of water suspended in the body. How does a person's body response to salt is actually very varied. There are people who are not sensitive to salt. That is, excessive salt intake does not significantly affect their health.Rather, many people are sensitive to salt, especially if our systems have started to crash. Half of people with high blood pressure are the people who are sensitive to salt. Therefore, people with high blood pressure is always advised to reduce salt intake. Sodium Chloride is not only found in table salt, but also present in various foodstuffs. Therefore, high blood pressure sufferers as the father and mother you must carefully choose the food. Fresh foods such as fish, meat, eggs, vegetables, even fruits also contain salt. However, the numbers are not excessive and enough to maintain good health. However, many preserved foods is very high salinity. To reduce salt intake a lot of things to do. First, of course, avoid all foods that are salty. Salted fish should be left alone. If father and mother like dried fish, dried fish you can serve fresh (sold in many markets). Preserved
foods in cans, such as mushrooms and bamboo shoots in a can, canned
fish, corned beef (corned beef) and other generally contain lots of
sodium.Intentionally
added sodium in food is preserved, both as a preservative (sodium
chloride / table salt, Sodium Benzoate), as a flavoring (Sodium
Glutamate or MSG, commonly known as MSG), to enhance their appearance
(Sodium Nitrite) or for other purposes. Because it should be left alone. Besides
vitamins and minerals and other useful substances found in fresh foods
are usually damaged and lost in the preservation process. Instant noodles, instant soups, instant chicken porridge, and other instant foods generally contain lots of salt. Then, should be avoided. Besides a lot of fat cheese is also high in salt.Do not provide table salt. Sometimes we are compelled to add salt if available at the table even though not required. If you took my father and mother to eat in restaurants, ask for prepared foods that are reduced or no salt. Avoid fast food (fast food). For these foods usually contain quite a lot of salt and we can not ask for special orders are low in salt. Health
is more important than taste, not the taste anyway we can get used or
taste, can be'' educated''. If we accustom ourselves to eat foods low in
salt, no salt, over time the meal without any added salt taste good. In fact, if it is used to this, a little excess salt in the diet would be very bad taste. So,
the important thing to say to his father and mother about the dangers
of excess salt for their health, especially those suffering from high
blood pressure. Strive for awareness to reduce salt intake comes from their own. Bring
awareness of the desire or the will, and will educate the body's
willingness to continue to feel the delicious food in the condition we
want. The addition of various spices can also endeavored to increase the appetite.Our
traditional spices such as onion, garlic, coriander, cumin, turmeric,
ginger, galangal, kencur, bay leaves, lemon grass, lime leaves and
others can increase appetite while also having to maintain health
benefits. But, do not use ready-made traditional seasonings are now stout sold in supermarkets as well as in traditional markets. These ready-made traditional seasonings are generally very much saline to help preservation. There are actually so-called'' salt'' substitutes (salt substitutes). This material is taste salty but contain no sodium or sodium. This salt substitute made from Potassium Chloride or Potassium Chloride. However, this material was not free from side effects.Patients
with impaired renal function or who are taking certain medications are
advised to be careful using this salt substitute. Should consult a physician before using the health of mothers and fathers deal. Consume too much potassium or potassium can also have negative consequences on health. Besides salt, high blood pressure should reduce foods high in fat.Cut meat, eggs, sea food, and high-fat foods more, multiply eat vegetables and fruit fresh harbor. Pay attention not to a drug that a doctor can not eat on time. But light exercise routine every day. For example, brisk walking for 30 minutes and moderate exercise in the yard. And, last but not least, try to live a relaxed, sincere, calm and serene. I hope Allah SWT bless your family. RegardsREFERENCESAnonymous. , 2003. Food Safety. POM. Jakarta.Anonymous. , 2003. Regulation in the Field of Food. POM.Jakarta.Anonymous. , 2003. Planning, Control and ImprovementQuality. POM. Jakarta.Apriantono, A. 1985. Making Candied Practical GuideFruits. Small Industries Extension Training SpecialistFood Processing. Department of Agriculture and Fateta IPB.Brennan, J.G., 1981. Freezing Food Operation. Applied SciencePublisher, Ltd..Buckle, K.A., R. A. Edwards, G.H. Fleet and M. Woolton., 1987. ScienceFood. Publisher University of Indonesia. Jakarta.Desrosier, N.W., 1988. Food Preservation Technology; TranslatorsMuchji. Paris. Food. 2 Co. Inc. New York.Frazier, W.C. and P.C. Westhoff, 1977. Food Microbiology. Mc.Graw Hill BookGautara, S.W. 1985. Basic Sugar Processing II. Agroindustry Press.Fateta IPB. Bogor.Glubrecht. Of 1987. Basic Effects of Radiation on Matter FoodPreservation by irradiation. Vol. A. IAEA Vienna.Heddy, S, Budi Santosa and Metty Wahono Kurniawati. Of 1994.Introduction to Crop Production and HandlingPostharvest. PT King Grafindo, Jakarta.Hermana. In 1991. Food Irradiation. Larder and Improve Food Safety. Publisher ITB Bandung.Holdworth, S.D., 1968. Current aspects of Preseruation byFreezing. Food Manuf, 43 (7): 38Jay, J.M. Of 1996. Modern Food Microbiology. Chapman & Hall,International Thomson Publishing, New York.King, C.J., 1971. Freeze Drying of Food CRC. The Chemical RubberCo., Cleveland, Ohio.International Institute for Refrigeration, 1971. International Institute OfRefrigeration, Recommendations for the Processing and Handling for Frozen nd London.Maha, M. 1981. Prospects in the Use of Nuclear Techniques for Food Technology. PAIR-BATAN, Jakarta.Maha, M. 1985. Food preservation by radiation. Isotope and Radiation Application Center. PAIR-BATAN, Jakarta.Muljohadjo, Publisher University of Indonesia, Jakarta.Norman W Desrosier. Of 1988. Food Preservation Technology. UIPress. Jakarta.Minister Purnomo. Of 1987. Food Science. UI Press. Jakarta.Purwanto, Z.I. and M. Maha. Of 1993. Irradiation applications inFood Preservation Techniques. PAIR-BATAN, Jakarta.Rasyaf, M. Of 1996. Livestock market results. PT spreaderSelf-help. Jakarta.Retno Widyani. Of 2001. Pengantan Food Science. Lecture diktat.Graduate University of Governmental Gunung Jati.Cirebon.Retno Widyani. Of 2001. Principle of Food Preservation. Lecture diktat.Graduate University of Governmental Gunung Jati.Cirebon.Simatupang, P.S.M. Of 1993. Aspects of Food Irradiation settings. Minutes of the National Seminar on Food Preservation by irradiation. 6 to 8 June 1993. PAIR-BATAN, Jakarta.Slamet Budijanto, Dahrul Shah, Winiati Pudji Rahayu and HalimNababan. , 2003. Good Practices in the Food Chain.POM. Jakarta.Soeparno. Of 1994. Meat Science and Technology. Gadjah MadaUniversity Press. Yogyakarta.Sofyan, R. 1984. Chemical Effects of Radiation On Main ComponentsFood Ingredients. PAIR-BATAN, Jakarta.Sudarmadji. Of 1982. These ingredients sweeteners. Agritech. Yogyakarta.Taib E. Of 1987. In Processing Drying OperationsAgriculture. Publisher Melton's son. Jakarta.Tambunan, A.H., 1999. Development of Freezing MethodVacuum for Food Products. Research Grant ProposalUniversities compete. Bogor Institute of Agriculture.Tien R Muchtadi. In 1989. Food Processing TechnologyLaboratory instructions. PAU Food and Nutrition. IPB. Bogor.Winarno, F.G. 1984. Introduction to Food Technology. PTScholastic. Jakarta.Winarno, F.G. Of 1993. Food, Nutrition, and Consumer Technology.Publisher Scholastic Press. Jakarta.Winarno, F.G., Heroine Fardiaz and D. Fardiaz. 1980. Introduction to Food Technology. PT Gramedia, Jakarta.Winiati Pudji Rahayu, Halim Nababan, Slamet Budijanto and DahrulShah. , 2003. Food Quality Assurance System. POM.Jakarta.Winiati Pudji Rahayu, Halim Nababan, Slamet Budijanto and DahrulShah. , 2003. Food Additives. POM. Jakarta.source: anto's Blog